Interviews 241
ByEnto: insects-based cosmetics
Interview with Irina Vetere, ByEnto cofounder Hi Irina, last time we talked you told me about the idea of Byento for producing insect-based feed. What’s changed in these two years? Hello Lorenzo. The initiative to use insects as feed was born during the first years of the new millennium, thanks to the studies and the promotion […]
Uno chef, degli insetti
Sorry, this entry is available in italian only
Insects and diets globalization
Interview with Dr. Francini, clinic nutritionist and President of the Italian Human Nutrition Society (SINU) – Triveneto Today we hear about many new types of diet like paleo, raw, etc. The grandmother’s old advice for which a varied and balanced diet is the best, is still a valid advice? Food, like many other aspects of our lives, […]
IPIFF’s market forecast
A short talk with Antoine Hubert, IPIFF President, after the 2017 Conference The IPIFF Conference was a great success, what are the most interesting news for the feed sector emerged during the meeting? The European Commission (EC) is planning to allow insect-origin processed animal protein (PAP) in poultry feed: in the ‘best case scenario’, the […]
Emma Lock: the cockroaches girl
Interview with Emma Lock, Emzotic Tell us a little about you and your passion for animals It’s a passion, obsession and a lifestyle choice. Animals are at the forefront of my mind at every moment of every day. I even dream about them! I have had a deep interest and connection to animals since my […]
Could a vegan eat insects?
Interview with Josh Galt, founder of EntoVegan Tell us shortly how you got interested in the edible insects world In early 2016 as I was researching vertical farming methods, and looking for potential ideas around sustainable food production within cities, I ended up on a google deep dive on that topic that led me to […]
Mauro Balboni: The Eaten Planet
Interview with Mauro Balboni, ex-manager in the agro-food industry and author of “Il Pianeta Mangiato” (The eaten Planet) In your book – Il Pianeta Mangiato (“The Eaten Planet”), published by Dissensi – you examine both the past evolution of our food and its future perspectives. What do we have to expect for the future? Today, […]
